Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.